Description
This Mango Curd Tart Recipe features a delicious toasted coconut crust paired with a silky mango curd filling, making it a perfect tropical dessert for any occasion.
Ingredients
Scale
- 1 ½ cups Graham Cracker Crumbs
- ¼ cup Unsweetened Shredded Coconut
- 2 tbsp Granulated Sugar
- 5 tbsp Unsalted Butter melted
- Pinch of Fine Salt
- 1 ¼ cups Smooth Mango Purée
- 6 Large Egg Yolks
- ½ cup Granulated Sugar
- ¼ cup Fresh Lime Juice
- 6 tbsp Unsalted Butter cold and cubed
- 1 tsp Lime Zest
- Pinch of Sea Salt
- Fresh Mango Cubes
- Whipped Cream
- Fresh Mint Leaves
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, shredded coconut, sugar, melted butter, and salt. Mix until well combined.
- Press the mixture firmly into the bottom and up the sides of a tart pan. Bake for 10 minutes until lightly golden and set. Remove from oven and let cool.
- While the crust cools, prepare the mango curd. In a saucepan, whisk together mango purée, egg yolks, sugar, and lime juice over medium heat.
- Continue to whisk until the mixture thickens and coats the back of a spoon, about 10 minutes. Do not boil.
- Remove from heat and stir in cold butter, lime zest, and salt until fully incorporated and glossy.
- Pour the mango curd into the cooled crust and smooth the top. Refrigerate for at least 2 hours until set.
- Before serving, top the tart with fresh mango cubes, stabilized whipped cream, and mint leaves for a beautiful presentation.
Notes
Make sure to strain the mango purée for a super smooth curd. For extra tropical flavor, consider adding a hint of coconut extract.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260 kcal
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 140 mg
Keywords: Mango Curd Tart Recipe,Mango Tart,Dessert Recipe,Tropical Dessert